Recipe

Peanut Butter Blossoms

Soft, chewy peanut butter cookies rolled in sugar and crowned with a chocolate kiss.

By Matt Campbell

•

4.8

A plate of peanut butter blossom cookies with chocolate kisses on top, on a warm wooden table with a cozy kitchen background

Peanut Butter Blossoms are the cookie equivalent of showing up in sweatpants but still looking put together. You get that nutty, salty-sweet peanut butter bite, a sparkly sugar coat, and then the chocolate kiss that melts just enough to look fancy without asking you to do anything fancy.

These are weeknight-easy, kid-approved, and honestly the kind of cookie that disappears “for quality control” before it ever hits the cookie tin.

Measured ingredients for peanut butter blossoms on a kitchen counter, including flour, sugar, brown sugar, peanut butter, eggs, baking soda, and chocolate kisses

Why It Works

Soft centers with crisp edges: The butter and peanut butter combo keeps them tender, while the sugar coating gives you that light crunch.
Big flavor from pantry basics: Brown sugar and vanilla deepen the peanut butter flavor so the cookies taste like more than the sum of their parts.
Chocolate that stays pretty: Adding the kisses right after baking lets them set on top without disappearing into the cookie.
Make-ahead friendly: The dough chills well, and the baked cookies freeze like champs.

Pairs Well With

Storage Tips

How to Store Peanut Butter Blossoms

Room temperature: Store in an airtight container for 4 to 5 days. If stacking, separate layers with parchment so the kisses do not get smudged.
Fridge: Not required, but you can refrigerate up to 1 week. Note: the fridge can dry cookies out a bit, so let them come to room temp before serving for the best texture.
Freezer (baked): Freeze in a single layer until solid, then transfer to a freezer bag or container for up to 2 months. Thaw at room temp.
Freezer (dough balls): Roll into balls (skip sugar for now), freeze on a sheet pan, then bag. When ready, roll frozen dough in sugar and bake, adding 1 to 2 minutes to bake time.

Common Questions

Why did my blossoms crack a lot?

A little crackle is normal and cute. Big cracks usually mean the dough was too cold or too dry. Let dough sit at room temp 10 minutes before scooping, and measure flour by spooning it into the cup and leveling (do not pack it). Also make sure your baking soda is fresh.

When do I add the chocolate kisses?

Right when the cookies come out of the oven. Press a kiss into the center gently. The cookie will crack slightly around it, which is exactly the look you want.

How do I keep the kisses from melting?

Unwrap the kisses and pop them in the freezer while the cookies bake (until you are ready to use them). Then press the chilled kisses into the hot cookies. They will soften just a touch but keep their shape.

Can I use natural peanut butter?

I do not recommend it here. Natural peanut butter can be oily and loose, which can make cookies spread more and bake up crumbly. Stick with a standard creamy peanut butter for the most reliable blossoms.

Can I make them without rolling in sugar?

Yes. They will be a little less crisp on the outside, but still tasty. If you skip the sugar, consider a tiny pinch of flaky salt on top right after baking for that sweet-salty pop.

A cookie scoop portioning peanut butter cookie dough onto a parchment lined baking sheet on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl (or stand mixer)
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mat
1 1/2-tablespoon cookie scoop (or measure 1 1/2 tablespoons)
Wire cooling rack

I love a recipe that feels like a tradition even if you are making it for the first time. Peanut Butter Blossoms are that cookie for me. They are the ones I bake when I want the kitchen to smell like something good is happening, even if dinner was just “whatever is in the fridge.” Also, there is something deeply satisfying about the assembly line moment of pressing kisses into warm cookies. It is calm, it is a little chaotic, and it always pays off.